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On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products

Balto, Amy S., Lapis, Trina J., Silver, Rachel K., Ferreira, Andrew J., Beaudry, Christopher M., Lim, Juyun, Penner, Michael H.
Food chemistry 2016 v.197 pp. 872-880
corn syrup, ethanol, fractionation, glucose, hydrolysis, liquid chromatography, maltose, nuclear magnetic resonance spectroscopy, polymerization, reducing sugars, solubility, starch
Considerable research is focused on understanding the functionality of starch hydrolysis products (SHP) consisting of glucose, maltose, maltooligosaccharides (MOS), and maltopolysaccharides (MPS). A confounding factor in this research is the high molecular dispersity of commercially available SHP. The study presented herein characterizes a flexible fractionation approach for lowering the dispersity of such products. This was accomplished by fractionating a corn syrup solids (CSS) preparation based on the differential solubility of its component saccharides in aqueous-ethanol solutions. Products obtained from selected fractionations were characterized with respect to degree of polymerization (DP; liquid chromatography), dextrose equivalency (reducing sugar assays), and prevalence of branching (NMR). Glucose and maltose were preferentially removed from CSS using high (⩾90%) ethanol extractants. Preparations with relatively narrow ranges of MOS, lower DP MPS, and higher DP MPS were obtained through repetitive 70%-ethanol extractions. Linear, as opposed to branched, MOS and MPS were preferentially extracted under all conditions tested.